One Pot Cabo Quinoa

Obviously I love to cook, but I don’t like to spend all night in the kitchen and I also don’t like doing a lot of dishes. “One Pot Dinners” are basically like a Godsend for me!

I’m currently celebrating Lent, so on Fridays I don’t eat meat. This one pot quinoa dish felt like it was the perfect thing to throw together for a meatless Friday. It will be my dinner tonight and then I’ll use the leftovers as a side for another meal or two.

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This dish sort of reminds me of Cowboy Caviar- have any of you ever heard of it/tried it? Cowboy caviar is a fresh dip with a consistency very similar to salsa. It’s made up of beans, corn, fresh tomatoes, avocado and a few other ingredients.  I named this recipe “Cabo Quinoa” because of the similar ingredients and because of the spicy seasonings used. Feel free to make yourself a Margarita on the rocks with this one!

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Normally I use this as a side with some grilled chicken or shrimp. This is also very tasty served cold and mixed in with a shredded kale salad.

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This dish is super easy to prepare – all you need is one covered pot! I love using my Calphalon 4-quart pan for this. This was one of the first nice pans I bought myself and it has been worth every penny!

The lime juice makes this dish fresh and light. It’s really perfect in the summer …. if summer ever gets here!

One Pot Cabo Quinoa


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced or 1 tablespoon jarred
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • ½ cup sliced sun dried tomatoes (I buy these in a jar and drain and rinse them)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 avocado, diced
  • Juice of 1/2 lime
  • 2 tablespoons chopped fresh cilantro leaves
  • Salt and pepper to taste


  1. Heat olive oil in a large, deep skillet or dutch oven. Add garlic and jalapeno, and cook until fragrant, stirring frequently so it doesn’t burn.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, cayenne pepper and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, squeeze lime over the top and garnish with cilantro.
  3. Serve immediately.

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